So when we decided to preserve one of our favorite stone fruits, we added a touch of rosewater and thyme to add floral notes—and made things a little more exciting. Once the apricots have soaked for a couple of days, add them to white sangria along with a little of the brandy. Top it all with Prosecco and some bruised mint.
You can also go the sweet breakfast route and put the sweet stone fruit on waffles, pancakes or crêpes with a dollop of cream. The possibilities are endless.
Note: Use apricots that are just slightly underripe. They have firmer flesh that can stand up better to the alcohol.
To learn more, read "Super Soakers."
Brandy-Soaked ApricotsRecipe from the Tasting Table Test Kitchen
Yield: One 1-liter jar
Prep Time: 10 minutes, plus soaking time
Cook Time: 5 minutes
Total Time: 15 minutes, plus soaking time